garlic chutney

hi friends,
after a long time i brought one more delicious , mouth watering chutney

for this garlic chutney...

garlic : 10 peeled
red chilly: 8
tamarind paste : 1/2 tspn
black gram: 1 tspn
jeera:1 tspn
oil to fry

turmeric a pinch
salt to taste
method :
soak red chillies, tamarind, garlic in little water for 15 min
in a pan heat oil fry jeera and black gram once black gram is red add this to soaked garlic and others,
let black gram soak for 5 more min
now add turmeric and salt and grind this to chutney.
add little amount of sugar (1/4 tspn).
Best for dosa and idli .
I loved it in hot rice

simple mango chutney

hi frnds.....
Its Mango season .... and here is a simple mango chutney
for this we need:
raw mango: finely chopped,
red chillies: 4
mustards: 1 tpsn,
jeera : 1 tspn,
blackgram: 1 tspn
oil
hing a pinch
turmeric a pinch
salt to taste
Method :
In a pan heat oil ,fry mustards, jeera and black gram
when mustards crackle add red chillies,
grind mango , hing , turmeric,salt and tadka to paste

yummy mango chutney tastes best with hot rice, dosa, idli.....

variety oats dosa

hi frnds ,
for this we need:
oats : 1 cup,
rice flour: 2 tbsp
whole wheat flour : 2 tbsp,
salt for taste
grated caroot: 2 tbsp
finely chopped onion : 2 tbsp.
finely chopped chilles : 2 tbsp.
finely chopped ginger : 1 tbsp
curd 2 cups
method:
in a bowl add oats , curd .
keep a side for 1 hour.
in this batter add rice flour, whole wheat flour, chopped veggies and salt to taste.
on a dosa tawa make a dosa and donot hurry let the dosa become red .
serve with coconut chutney....
A very yummy and healthy start for the day.....

variety pudina chutney

hi all,
   today my luch was very simple
    capsicum curry , variety pudina chutney that i have tried today and turned out to be tasty , so  i thought of introducing it to all .... :)

  for this variety pudina chutney, we need...

      fresh pudin a leaves - 1 cup,
     pea nuts (ground nut)- 1/2 cup
      cut onions 1/4 cup,
     turmeric a pinch,
    salt for taste,
    jaggery- 2 tspn
    black gram - 1 tspn
    mustard seeds, jeera - 1 tspn each
    red chillies- 5
     oil to fry.

  method:
   
      in a pan heat oil, add mustard seeds, jeera, black gram, peanuts, let the pea nuts fry..
     now add onions , and fry till onions become transparent.
       now add salt, turmeric, red chillies, jaggery and pudina leaves, fry for a few seconds , friends take care while fring pudina leaves if over fried will lose natural flavour of pudina , so a few seconds is enough.
 and let this cool..
   add a very little amount of water and grind to paste.
  this made my meal yummy
      this tastes best with dosa and idli...
     hot rice and rasam is also yummyyyy :D
            

cucumber chutney

hi all ...

 Simply YummY.....is back with another yummy finger licking chutney...

 for lemon cucumber chutney  (దోసకాయ పచడి)

   we need 

      ripe lemon cucumber -1/4 kg.

      mustard seeds-1 1/2 tspn,

       black gram- 2 tspn,

        jeera-2 tspn

     red chilly- 4

     coriander leaves - for garnish

    hing - a pinch

   turmaeric - 1/4 tspn

  tamarind paste : 2tspn

    salt as required

  oil for tadka

   jaggery powder- 1 tspn

      method:

                   cut cucumber in to small pieces

             

              in a pan heat oil and add mustard seeds, jeera, black gram when mustards crackle

  add tamarind paste, red chillies and hing

               in a mixer add tadka and grind to powder , add jaggery powder, salt, turmeric powder

     grind to powder .
                Add the powder to cucumber pieces.
 garnish with coriander leaves..
     cucumber pieces can also be grinded to paste.
              tastes best with hot rice and idly....

    Serve cucumber chutney with hot rice and papad .... and see the difference :)
   

Beetroot chutney...

for this you need:
beetroot: 1 big finely grated
 red chillies: 3
 black gram: 2 tspn
 mustard seeds: 1tspn
jeera:1tspn
dalchini: 2 cm piece
dhaniya: 1 tspn
salt as required
turmeric: 1/2 tspn
 oil to fry.
curry leaves : few
method:

              clean, remove skin  and grate beetroot finely..
   beetroot can also be ground to paste .
            but tastes better if grated :)
     heat oil in a pan and add dalchini , dhaniya and fry for a minute, add red chillies and switch off the stove.
         grind this to powder.
              now in the pan heat oil again and add blackgram , mustard seeds, jeera and let mustards crackle.
       now add grated beetroot and dhaniya,dalchini powder, curryleaves , simmer on low.
            grated beetroot gets cooked quickly . wait for 5 minutes and switch off the stove.
                    Best for the children who dont eat beetroot :)
             
             Tastes best with chapathy.
    
  

Cabbage and curd chutney

we need :
         finely grated cabbage: 1 cup
         finely grated coconut: 1/2 cup(optional)
         curd :1 cup
         red chillies : 2 (3 if you want a thika delight :))
         black gram: 2 tspn
            mustard seeds:1tspn
       jeera:1 tspn
   hing : 1/4 tspn
      turmeric : pinch
         salt as required         
        oil to fry  
      coriander to garnish
   what to do:
          heat oil in a pan add  black gram once black gram turn red switch off the stove add red chillies.
          grind this to powder  .
            in a bowl mix cabbage,salt, turmeric and curd .
                 (coconut also is taken)
         mix the black gram ,red chilly powder .
           tadka:
              in a tadka pan heat oil add mustard seeds, jeera , hing and let mustard seeds crackle.
              switch off the stove and add it to the chutney.
                  
                 Cabbage and curd chutney is now ready for your meal.....

                      Chapathy will be a good combination...